Studies on the contribution of acids towards flavour development in cocoa beans during processing

Tekijä Jinap Selamat (Pertanian Malaysia Univ., Serdang, Selangor. Department of Food Science)
Julkaistu 2013

Analysis of non-volatile organic acids in fermented and dried cocoa beans by high performance liquid chromatography

Tekijä Jinap, S. (Pertanian Malaysia Univ., Serdang, Selangor. Department of Food Science), Dimick, P.S.
Julkaistu 2013